Eve’s pudding is traditionally made with apples, but here is it is made with raspberries as well and topped with moist white chocolate sponge. Served with either a bitter non dairy chocolate sauce, or non dairy custard, the taste is superb.
225 g/8 oz fresh or frozen raspberries
2 eating apple, peeled cored and sliced thickly
4 tbsp seedless raspberry jam
2 tbsp port (optional)
50 g/1 ¾ 4 oz tbsp soft non dairy margarine
50 g/1 ¾ oz 4 tbsp castor superfine sugar
75 g/2 ¾ oz/2/3 cup self raising flour, sieve (strained)
50 g/1 ¾ oz white non dairy chocolate grated
1 vegan egg
2 tbsp non dairy milk
Bitter non Dairy Chocolate Sauce:
90 g/3 oz dark chocolate
150 ml/1/4 pint/2/3 cup single light non dairy cream
1.Place the apple and raspberries in a shallow 1.1 litre 2/pint/5 cup ovenproof dish.
2.Place the raspberry jam and port (using) in a small pan and heat gently until the jam melts and combines with the port. Pour the mixture over the fruit.
3.place all of the ingredients for the sponge topping in a large mixing bowl and beat until the mixture is smooth.
4.spoon the sponge mixture over the fruit and level the top. Bake in a preheated oven, 180°C/350°F/Gas Mark 4, for 40-45 minutes or until the sponge is springy to the touch.
5. To make the sauce, break the chocolate into small pieces and place in a heavy-based saucepan with the cream. Heat gently, beating until a smooth sauce is formed. Serve warm with pudding.